Armenian-Style Potato Salad
Description
Chef John's Armenian-style potato salad provides a no-mayo, egg-free version of the classic traditional side dish that's full of flavor thanks to mint and bell pepper.
Ingredients
•
3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
•
1 tablespoon kosher salt, or more to taste
•
1 tablespoon dried mint, divided
•
1/2 cup mild olive oil, divided
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1 large red onion, diced
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1/2 cup diced red bell pepper
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2 cloves garlic, minced
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1/3 cup lemon juice, or more to taste
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1/2 cup thinly sliced green onions
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1/4 cup chopped fresh mint
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2 tablespoons chopped fresh Italian parsley
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon Aleppo chili flakes
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1 pinch cayenne pepper
Directions
1
Gather all ingredients.
2
Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.